Oven-Roasted Peach and Honey Panna Cotta
A silky panna cotta infused with honey, topped with juicy oven-roasted peaches that bring a warm, caramelized sweetness. This italian-inspired desserts ready in about 35 minutes layers whole milk, heavy cream, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 1 tbsp unflavored gelatin powder
- 3 tbsp cold water
- 3 tbsp pure honey
- 2 halved and pitted ripe peaches
- 1 tsp lemon juice
- 1/4 tsp ground cinnamon
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Place 2 halved and pitted peaches on a baking sheet lined with parchment paper. Drizzle with 1 tbsp honey, 1 tsp lemon juice, and sprinkle 1/4 tsp ground cinnamon evenly over the peaches. Roast for 20 minutes until peaches are soft and caramelized, then set aside to cool.
- Step 2: In a small bowl, sprinkle 1 tbsp unflavored gelatin over 3 tbsp cold water. Let it bloom for 5 minutes.
- Step 3: In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, and 1/3 cup granulated sugar. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling, about 5 minutes.
- Step 4: Remove the milk mixture from heat and whisk in the bloomed gelatin until fully dissolved. Stir in 3 tbsp pure honey until incorporated.
- Step 5: Pour the panna cotta mixture into 4 small ramekins or glasses. Refrigerate for at least 4 hours or until set.
- Step 6: To serve, spoon the oven-roasted peach halves over each panna cotta, distributing the caramelized juices evenly.
Frequently asked questions
How long does Oven-Roasted Peach and Honey Panna Cotta take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Oven-Roasted Peach and Honey Panna Cotta?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Oven-Roasted Peach and Honey Panna Cotta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Roasted Peach and Honey Panna Cotta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Roasted Peach and Honey Panna Cotta?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
